Unsaturated cyclic and acyclic carbamates exhibiting taste and flavor enhancement effect in flavor compositions

Abstract

The present invention relates to novel compounds having sweet, salt or umami taste enhancement qualities. These compounds have the structure:

• where R¹ is H or methyl;
• R² is selected from the group consisting of H, C1-C4 alkyl, alkenyl;
• R³ is selected from the group consisting of H, phenyl, C1-C10 straight or branched chain alkyl, alkenyl, alkynyl, alkyldienyl, acyclic or containing no more than one ring, which contains no more than a total of five heteroatoms selected from F, O, S, N, and P; and if R¹=H, R² and R³ taken together can represent

cyclopropyl, cyclobutyl, cyclopentyl, cyclopentenyl, cyclohexyl, or cyclohexenyl, which contains no more than two of each heteroatom selected from N, O, and S;

or if R¹, R² and R³ taken together can represent one, or two aromatic rings, which contain no more than three of each heteroatom selected from F, N, S, and O.

R⁴ is selected from the group consisting of H, methyl or ethyl;

R⁵ is selected from the group consisting of H, methyl and ethyl;

R⁶ is selected from the group consisting of H, C1-C9 straight or branched chain alkyl, alkenyl, alkyldienyl, acyclic or containing no more than one ring;

except for in the case of structure 1 when if R⁴=H or methyl and R⁵=H or methyl, R⁶ as described above and phenyl;

or when R⁴, R⁵, and R⁶ taken together can be equal to

R⁷ is selected from the group consisting C1-C4 alkyl, or alkenyl.

Description

FIELD OF THE INVENTION [0001] Unsaturated cyclic and acyclic carbamate compounds having sweet, salt or umami taste and flavor enhancement quality. BACKGROUND OF THE INVENTION [0002] The term Umami, from the Japanese word to describe savory or meaty, is the term used to describe the unique overall fullness, savory or salivatory taste of food. Materials that exhibit this taste quality generally potentiate the intensity of glutamate solutions and this is one important characteristic of umami taste. It is increasingly becoming recognized as the fifth sense of taste, the others being sour, sweet, salt and bitter. Compounds traditionally described as possessing this character are monosodium glutamate (MSG), protein hydrolysates, some amino acids and certain nucleotides and phosphates. [0003] MSG is the most widely used material as a ‘taste enhancer’ where it synergizes the perception of ‘savory’ ingredients, but has also been alleged to cause allergic reaction to a proportion of the popul...

AI Technical Summary

Benefits of technology

[0024] In addition to the novel compounds and the use of the compounds to enhance the taste of foodstuffs by the i

Problems solved by technology

MSG is the most widely used material as a ‘taste enhancer’ where it synergizes the perception of ‘savor

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